Weekly outline
- General
- 1. 21 February - 27 February
- 2. 28 February - 6 March
2. 28 February - 6 March
烤雞 / 桶仔雞加工方法簡介
Introduction for manufacturing methods of roasted chicken / barrel chicken
- 3. 7 March - 13 March
3. 7 March - 13 March
烤雞 / 桶仔雞加工製備、品評
Preparation & sensory evaluation of roasted chicken / barrel chicken
- 4. 14 March - 20 March
4. 14 March - 20 March
客家鹹豬製備、品評
Preparation & sensory evaluation of Hakka Salted Pork
Introduction for manufacturing methods Hakka Salted Pork/Preparation of raw meats and curing, preparation & sensory evaluation of Hakka Salted Pork
Introduction for manufacturing methods of Chinese meat ball and meat patty
- 5. 21 March - 27 March
5. 21 March - 27 March
中式香腸原料肉準備、醃漬
摃丸、肉餅加工方法簡介
Preparation of raw meats and curing for Chinese-style sausage and cured meat
Introduction for manufacturing methods of Chinese meat ball and meat patty
- 6. 28 March - 3 April
6. 28 March - 3 April
中式香腸製備、品評
摃丸加工方法簡介
Preparation & sensory evaluation of Chinese style sausage
Introduction for manufacturing methods of Chinese meat ball
- 7. 4 April - 10 April
7. 4 April - 10 April
摃丸加工製造與品評
壓型火腿、肉餅加工方法簡介
Preparation & sensory evaluation of Chinese meat ball
Introduction for manufacturing methods of pressed ham and meat patty
- 8. 11 April - 17 April
8. 11 April - 17 April
壓型火腿加工製造；肉餅製造與品評
Preparation of pressed ham and preparation & sensory evaluation of meat patty
- 9. 18 April - 24 April
- 10. 25 April - 1 May
- 11. 2 May - 8 May
11. 2 May - 8 May
烤肉、叉燒肉、雞腿排加工方法簡介
期中報告與檢討
Introduction for manufacturing methods of roasted meats, basted meat & chicken thigh steak
Oral presentation & discussion of Lab report
- 12. 9 May - 15 May
12. 9 May - 15 May
烤肉、叉燒肉、雞腿排加工製造與品評
醉雞加工方法簡介
Preparation & sensory evaluation of roasted meats, basted meat & chicken thigh steak
Introduction for manufacturing methods of drunken chicken & smoked chicken
- 13. 16 May - 22 May
13. 16 May - 22 May
醉雞加工製造與品評
紅燒豬肉、魯雞腿加工方法簡介
Introduction for manufacturing methods preparation & sensory evaluation of drunken chicken
Introduction for manufacturing methods of stewed pork & chicken thigh
- 14. 23 May - 29 May
14. 23 May - 29 May
紅燒豬肉、魯雞腿加工方製造與品評
Introduction for preparation & sensory evaluation of stewed pork & chicken thigh
- 15. 30 May - 5 June
15. 30 May - 5 June
上台報告與檢討
研發產品（模仿肉製品）試製
Oral presentation & discussion of Lab report
Preparation tests of new developing products / modified meat products
- 16. 6 June - 12 June
16. 6 June - 12 June
研發產品成果展及品評（研發產品試製）
Achievement exhibition & sensory evaluation of developing products（Preparation tests of new developing products）
- 17. 13 June - 19 June
- 18. 20 June - 26 June
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